Transform tired Taco Tuesday into a terrific Tex-Mex fiesta with the best seasoned Black Bean Burritos! They’re delicious & budget-friendly!
Quick, easy, and economical, our Mexican Black Bean Burritos recipe is a treat for your taste buds! Just 20 minutes to this fantastic family dinner that features high-fiber black beans, nutritious red & green bell peppers, tangy onion, lime juice, and spicy Southwest seasonings, served with fluffy rice, melted cheese, and fresh avocado slices on soft, seared tortilla wraps. MMMMHMMMM!
Good for Your Budget AND Your Body!
You’ll be hard-pressed to find another low-cost meal as filling and flavorful as these vegetarian Black Bean Burritos! With fresh Tex-Mex veggies like black beans, peppers & onions, along with lime, avocado and cilantro, these easy burritos are loaded with nutrition – but they’re SO incredibly good you’ll forget they’re good FOR you!
Other Recipes to Serve with Bean Burritos
- Top your Black Bean Burritos with our Garden Fresh Guacamole – AMAZING!
- Spicy Restaurant Style Queso Blanco is the perfect appetizer for any Mexican-inspired meal!
Ingredients
Wraps: Ten-inch flour tortilla wraps make these burritos PERFECT!
Vegggies & Fruits: These burritos are loaded with nutrition from black beans, red & green peppers, red onion, lime juice, and avocado!
Additional Fillings: Adding more substance and flavor to this meal are rice (white or brown) and shredded cheese (we like cheddar or a Mexican blend).
Seasonings: Olive oil, minced garlic, chopped cilantro, ground cumin, salt & pepper. Top off the filling with great Tex-Mex flavor!
How to Make Black Bean Burritos
STEP ONE: Start with a deep-sided skillet and cook the onion and peppers in oil over medium heat until soft, about 5 minutes. Add in the garlic and cook for 1 minute.
STEP TWO: Toss in the black beans (drained), cilantro, cumin, salt & pepper, and cook another minute. Pour in the lime juice and simmer until the liquid has been absorbed. Remove from the heat.
STEP THREE: Add 1/2 cup of prepared rice to each wrap, followed by a layer of the bean mixture, a generous sprinkle of cheese and some avocado slices. Wrap the short ends down, then roll the tortilla tightly to close.
STEP FOUR: (optional but recommended): Place each burrito in a panini press or a dry skillet over medium-high heat, and toast the outside to your desired crispness. (You could also air fry it for 1-2 minutes at 370F.) Serve with sour cream, salsa, or your favorite Mexican side dishes.
Tips for Success
- The recipe yields 2 very full burritos, but could easily make 4 regular-sized ones.
- This recipe can easily be doubled or tripled for a big family dinner!
- You can substitute protein-packed quinoa for the rice.
- You can substitute pinto beans for the black beans – different flavor but equally yummy!
- “Finish” the burritos in a panini press for a seared, crispy wrap that’s easy to hold.
- These flavorful burritos stand alone as a hand-held dinner, but are fabulous topped with guacamole, sour cream, or queso!
Can I Make Bean Burritos Ahead of Time?
You can absolutely make this black bean burrito recipe in advance! You can fully make them, seal airtight, and store in the fridge for up to 3 days, then pop them in the microwave for 1 minute, then into the air fryer for 1-2 minutes. They’ll taste freshly-made! You can also make the filling and store it in the refrigerator for up to 3 days, then fill the wraps and sear them in a panini press when you’re ready to eat!
What Can I Serve with Burritos?
Mexican food (or Tex-Mex) has so many amazing side dish options! While Mexican rice and refried beans are the most common, burritos already include both. How about Grilled Elote (Mexican Street Corn) or Cheesy Mexican Rice Balls? They are always crowd pleasers! A spicy Southwest salad, citrus-cilantro slaw, or fresh fruit plate is also a light, tasty side dish option. And don’t forget good ol’ tortilla chips with homemade salsa! YUM!
Other Munchable Mexican Favorites!
- Chicken Soft Tacos
- Chipotle Chicken Tostadas
- Jalapeno Popper Quesadillas
- Beef Fajitas
- Sheet Pan Nachos
- Slow Cooker Chicken Taquitos
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ red bell pepper cored and chopped
- ½ green bell pepper cored and chopped
- ½ medium red onion peeled and diced
- 3 cloves garlic minced
- 1 cup canned black beans drained and rinsed
- ½ cup cilantro roughly chopped
- ½ tablespoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup lime juice (about 3 limes)
- 2 burrito-size tortillas
- 1 cup cooked rice (any type)
- ½ avocado pitted and sliced
- ½ cup Colby-Jack cheese shredded
Instructions
- Place a large deep-sided skillet over medium-high heat. Add the oil, and once hot, add the bell peppers and onion. Cook for 5 minutes until softened. Add the garlic, stir, and cook for 1 minute.
- Add the black beans, cilantro, cumin, salt, and pepper, and stir to combine. Cook for 1-2 minutes. Pour in the lime juice and simmer until the liquid is cooked down. Remove from the heat and set aside.
- Assemble the burritos by adding 1/2 cup of cooked rice to the center of each tortilla and forming it into a flat rectangle. Add half of the bean mixture, avocado slices, and cheese to each burrito. Fold in the side and then wrap tightly.
- If desired, toast the burritos in a panini press or in a hot, dry skillet until golden brown and crispy on the outside.
- Serve warm with your favorite sides or salsa.
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